Halal Chicken and Rice with Tzatziki Sauce

by Whiski Business on July 6, 2011

Halal Chicken and Rice with Tzatziki Sauce

In case you didn’t know, I took my virgin voyage to New York City. Holy WOW! Was it amazing you ask? YES YES YES!!! I can’t wait to go back 🙂

It was so much more than I expected.

“The Ball” It really did drop—no special effects.

From the top of the  “Red Bus” we had all to ourselves….I think I scared everyone off. I’m handy to take on a trip!

The view from the bar on the 15th floor of the Hudson Hotel where we stayed.

That is one BIG GIRL!!! I really had no idea she was so large.

All of these amazing sights stole my breath. I really can not wait to go back, and the other reason why?? FOOD!!! I love FOOD, I love NYC FOOD, I love STREET MEAT!!! SO WRONG, but so GOOD! The hot dogs–YUM! The Halal Carts? DOUBLE YUM or YUM YUM!!!

It was so good I had to make an attempt. So, after some investigating into herbs and seasonings, this is what I came up with. I must say it turned out pretty darn close—and for now a lot cheaper than a trip back to NYC. We must pay off the first one. 🙁

Halal Chicken and Rice

Serves 2 to 4 depending on how hungry you are!!

2 Boneless Skinless Chicken Breasts

1 1/2 Tbs Fresh Ginger finely chopped

1 ½ C Tomato Juice

1 Med White Onion Sliced

3 Cloves of Garlic minced

3 Tbs Ground Cumin

3 Tbls Ground Curry

1 Tbs Sweet Paprika

Tabasco to taste

2 Tbs Olive Oil

Basmati Rice

In a large pot on med high heat the olive oil, when hot add onions, sauté for 5 minutes or until tender. Lower heat to medium, add the minced ginger and garlic, sauté another 5 minutes. Add cumin, curry powder, paprika, Tabasco and tomato juice, cover and cook for 15min stirring occiasionally. Cool to room temperature.

Wash and pat dry the chicken breasts. Dice into bite size pieces. Add to the cooled mixture. Marinate in the refrigerator for a couple of hours.

Cook Basmati Rice according to directions on package

Cook in a lightly greased frying pan on medium high heat until the chicken is cooked through. I actually grilled it on a flat cast iron grill pan —- Fab-U-lous!!!!

Tzatziki Sauce

1 8 oz Plain Greek Yogurt

2 Cloves of Garlic minced

1 English Cucumber (peeled and diced)

2 tsp White Wine Vinegar

½ Lemon juiced dried

Dill to taste (1/2 tsp?)

Mix garlic, cucumbers in a food processor and blend until almost smooth.

Add lemon juice, vinegar, yogurt and dill, mix. Cover and refrigerate until ready to use—so yum!!!

Mound the cooked rice on a plate, top with the Halal Chicken and drizzle with the Tzatziki sauce.

 

 

 

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